Strawberry Shortcake

Name: Strawberry Shortcake with Amaretto and Vanilla Ice Cream
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1 oz Amaretto; 3/4 oz White creme de cacao; 1/2 C Thawed frozen strawberries in syrup; 2 scoop Vanilla Ice Cream; Whipped cream, whole strawberry [Garnish]

This strawberry shortcake combines thawed frozen strawberries in syrup with amaretto and white crème de cacao, topped with vanilla ice cream and whipped cream. The liqueur blend adds sophisticated depth to a classic summer dessert.

🏷️Equipment: red-wine glass

Total

5 min

Servings

4

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide

Ingredients

1 oz Amaretto
3/4 oz White creme de cacao

1/2 C Thawed frozen strawberries in syrup

2 scoop Vanilla Ice Cream

Whipped cream, whole strawberry [Garnish]

5 Ingredients

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Instructions

1
Process ingredients in blender until smooth.
2
Pour into oversized
3
red-wine glass.
4
Top with whipped cream and garnish with
5
strawberry.

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Tips & Notes

Pro tips

Thaw frozen strawberries in the refrigerator overnight to preserve syrup; don't drain it—the liquid is essential for flavor and moisture.
Scoop vanilla ice cream just before assembly and work quickly to prevent melting; chill serving bowls or plates beforehand.
Balance the liqueurs: taste the strawberry mixture before serving; if too strong, dilute with a splash of water or juice.
Use fresh whipped cream for best texture; stabilized whipped cream (with gelatin or cornstarch) holds longer if assembled ahead.

Substitutions

Frozen strawberries in syrup → fresh strawberries macerated in sugar and a pinch of salt (note: reduces complexity without liqueur infusion)
Amaretto → almond extract or brandy (note: use 1/4 teaspoon extract to avoid overpowering)
White crème de cacao → vanilla liqueur or omit (note: changes flavor profile; vanilla liqueur is milder)
Vanilla ice cream → whipped mascarpone or Greek yogurt (note: lighter, tangier alternative without chill factor)

Storage & make-ahead

Assemble individual servings immediately before eating. Store thawed strawberries in syrup refrigerated up to 3 days; whipped cream up to 2 hours.

Common Questions

Can I use fresh strawberries instead of frozen?

Yes. Use fresh strawberries and macerate them in sugar for 15–20 minutes to release juices and mimic the syrup from frozen berries.

What do amaretto and white crème de cacao do in this recipe?

Amaretto adds almond notes and warmth; white crème de cacao contributes vanilla-chocolate sweetness. Together they enhance the strawberry and ice cream flavors.